Grandmother’s Chicken ‘n’ Dumplings
Total TimePrep: 45 min. Cook: 30 min.
Good basic recipe. As a Southerner, I've noticed dumplings recipes vary with location in the south. I grew up calling them either rolled and dropped dumplings depending on the preference of the cook. Rolled dumplings can be heavy & dense or if you use baking powder or buttermilk in the recipe, fluffy & pillowy. Dropped dumplings were always too soggy for me.
This is what the the South calls Chicken and Pastry. Dumplings are like little dough balls cooked in broth. there is a difference.
this is known as chicken pot pie in Pennsylvania. my mother passed away last year and I will miss this dish that she always made for us
Love C&D God bless the hands that feed the hungry.
My mom used to make this and she called hers dumplings also. I am pretty sure it was something her mother had made also and her mother was Dutch. Usually when my mom made this type of dumplings she used leftover roast beef and thinned the gravy, dropping the dumplings in while the liquid simmered. These dumplings were one of my favorite meals in the 1960s.
I am very glad to see this recipe. However, referring to this as "chicken and dumplings" is a misnomer. This is a French Canadian dish called "glissance." Dumplings are actually made with some form of leavening agent. As another commentor suggested, I would do like my grandmother did and leave the vegetables in. Also, I would divide this in half. Religious discussions of any sort have no place here. Yes, we all have freedom of speech. That also means we have the freedom to keep our mouths shut. There is a time and place. But I am really, really, glad to have this recipe. I only wish my mother were still alive so I could surprise her with this! Warning: my grandmother always said that these pasta squares are better made with an egg and chicken broth; however, thet make the dough really hard to work with.
This makes a delicious dish. I agree, though, that you end up with soup if you use the amount of broth listed. I cooked the whole chicken and used the amount of veggies called for with enough water to completely cover. But when the chicken was done (approx. 1 1/2 hrs), I used half the meat for the dumplings (reserved the rest for another use) & made half a batch of dumplings. I transferred approx. 1 quart of broth to a smaller pot & finished the process. I think the broth amount could be reduced by 1/3 & it would be about right. I mixed some cornstarch into milk & stirred that into the broth, which helped some, but it was still soup rather than the thick dish I'm used to.
Great recipe! Hungry for some chicken n dumplings, tried this recipe and it is great! Thank you for sharing a good'n
Absolutely delicious! I will definitely add this to my recipe collection as a keeper!
This was very good, and my family loved it, but I think it is really more like chicken noodle soup.